INSPIRATION FOR THE DRINK
We’d had a classic sazerac on our menu since day one and we were ready to introduce something that was more adventurous in technique, but still familiar enough for the sazerac connoisseurs to be into.
A Spirit split rye/cognac Banana Justino was the base spirit, and to add a layer of complexity, we made a cacao gomme, which really turned out great. The peychaud’s and the absinthe both worked harmoniously with the banana and chocolate making this cocktail a favorite for many.
This drink was created in 2017 and lived on our menu for about 6 months. Below are the instructions so you can re-create it at home.
(banana sazerac)
By Joe Robinson
BANANARAC
STEP 1: CACAO GOMME
INGREDIENTS
FIRST DAY
110g arabica gum powder aka: gomme aka: gum acacia +
120g water +
Sugar prep for day 2 with 135g cacao nib +
SECOND DAY
240g water +
680g sugar +
YIELD ~ 1qt
DIRECTIONS
FIRST DAY
Mix gomme powder with water using a toothpick/skewer to combine to a paste consistency. Let sit overnight at room temperature.
We usually vacuum seal the cacao with the sugar and let sit overnight. To mimic this muddle cracked cacao nibs into sugar and let sit overnight.
SECOND DAY
Mix cacao sugar and water in a pan over low-medium heat. Melt slowly, stirring often. Bring up to a low low simmer for a few minutes then turn off the heat. Fine strain the cacao out of the syrup and stir in the mixture made the first day until fully combined with the syrup. Let cool and store.
STEP 2: BANANA SPIRIT
INGREDIENTS
375 ml Rittenhouse Rye +
375 ml Pierre Ferrand + Cognac +
3 ripe bananas+
2g pectinex spl+
DIRECTIONS
Blend alcohol, bananas, and pectinex ultra sp-l in a Vitamix until smooth. Let stand for 1 hour. Divide evenly into centrifuge and spin. Strain through a coffee filter if not completely clear.
For at-home use, blend until warm to the touch and let stand for about 5 hours. Bananas should start to naturally separate from the liquid. Slowly pour through a mesh strainer into a coffee filter. Don’t squeeze out the extra banana juice.
The pectinex ultra sp-l is what breaks down the cell walls of fruits like bananas and strawberries you otherwise wouldn’t be able to get “juice” from.
STEP 3: BANANARAC
INGREDIENTS
2 oz Banana Spirit +
.25 oz Cacao Gomme +
6 Dashes Peychaud’s Bitters +
Absinthe Rinsed Glass +
Lemon Peel +
DIRECTIONS
Rinse a rocks glass that has been in the freezer with absinthe. It’s important it’s just a rinse or a spray as just a little too much can throw the balance of the whole drink off. Measure ingredients into a mixing glass, add ice and stir. Use a julep strainer to strain into the glass and express a lemon peel over the top. Enjoy!
